Refreshing Magic Lemon Cake Recipe: Only 5 Simple Ingredients by Donna John

Cakes/Cupcakes Desserts
9 months ago

Refreshing Magic Lemon Cake Recipe: Only 5 Simple Ingredients

My Meyer lemon tree produced a bumper crop last year. Unfortunately, we were out of town for two weeks, so the harvest had to happen all at once. That is a lot of lemons. After buying a juicer and freezing a lot of the juice in ice cube trays, I still found myself overloaded with lemons, which got me searching for new lemon recipes.

So a little magic happened, and it came in the form of this magic lemon cake. This easy magic lemon cake recipe is creamy and refreshing, and it makes the perfect dessert. The lemony cake is so easy to make. Here is your shopping list: self-rising flour, granulated sugar, lemons, milk and butter.

Serve this moist, soft, sweet, tart lemon cake for dessert. It's delicious with vanilla ice cream or whipped cream.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 37 minutes
Total Time: 42 minutes

Servings: 6




  • 1/4 cup sugar
  • 1 cup water (hot or boiling water, not cold)
  • 1/2 cup freshly squeezed lemon juice

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Recipe Notes

  • The cake batter is going to look very watery before you bake it. It's supposed to.
  • Squeeze your own fresh lemon juice. Fresh is best!
  • If you have room, plant a Meyer lemon tree in your yard or grow a lemon tree indoors. They are easy to care for and produce lots of big, juicy lemons.

Here's how to make it:

  1. Put the milk and butter into a microwave-safe measuring cup and heat until butter melts, about 1 to 2 minutes. Pour into a bowl and add the remaining cake ingredients. Stir until combined and spread onto the bottom of a 2-quart baking dish.
  2. Combine the sauce ingredients. Pour over the cake batter. Do not stir. At this point it's going to look very watery. It's OK!
  3. Bake in a preheated 350-degree F oven for about 35 minutes. Remove from oven and allow to sit about 10 minutes so sauce can thicken up. Serve as is or with vanilla ice cream or whipped cream.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Elisa Schmitz
Yum! I love lemon cake. This one seems so easy, even I could make it, lol! Donna John - love your photos, so helpful. πŸ˜‹
Donna John
Hope I get lots of lemons this year! Great recipe.
This does look magical, wow! πŸ‹
Shawn Bailey
Did you mean 1/2 cup of water for the sauce vs. 1 cup?
Donna John
Shawn Bailey , no, it's 1 cup. I mention in the directions that it'll look very watery, but it's supposed to. Thanks for the question!
Shawn Bailey
Yes. My just stayed watery after the 20 minute wait after taking it out. Thank you.
Donna John
That's strange. Mine sets up fine. Did you use really cold water? That could affect it or not baking it long enough. Sorry that happened! I will make a note in the recipe. Shawn Bailey
Julio Caro
Thanks for Sharing,,,,
Followed the recipe exactly and the sauce never fully evaporated or soaked in.
Donna John
Sorry you had problems with the recipe. The pictures are of the cake I made more than once. Mine came out perfect. Sorry you had issues. Maybe your oven wasn't hot enough? Not sure. But I've never had an issue with this recipe. Hope you find another recipe that works better for you.
Cpuld it possibly be an altitude issue? Are you located at a high altitude? I am not.
Donna John
I'm in Texas, so no altitude here. πŸ™‚
Donna John
Was your water and milk hot?

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